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Monday, February 11, 2013

Ideas with Chia...

OH NO - I'm back up on the bandwagon, gonna do a little preaching about CHIA. If you're not using chia seeds already, you SHOULD BE. Check out the info below and think about how you can incorporate chia into your everyday meals. I scramble chia gel into eggs, mix into my smoothies and anything else it will mix into! My husband has noticed the difference in energy in the mornings.﻿

and absolutely NO side effects!

<-----Yes, this picture IS embarrassing, but I do it because I love you....﻿

Chia seeds…yes, the same ones. Yes, really - the same ones we used to smear on little clay sheep and Tweety Birds and such a waste! Of course, if our mothers had caught us eating them we’d probably have gotten smacked.

There, there now, I thought the exact same thing you’re thinking right now but once I tried them and got used to it I was hooked and you will be too. They have SO many health benefits and are easy to use. First and most important of all – their texture is similar to sesame seeds, crispy and chewable, not at all like the nasty blackberry seeds we all hate to get caught in our teeth. And it has a mild taste so hopefully it shouldn’t really bother you.

And, I’m here to tell you that you can believe the hype. I put a heaping spoonful of chia gel in my morning smoothie or eggs and I can tell the difference in energy levels and fullness. For a mid afternoon pick me up, I eat a spoonful of solid coconut oil rolled in chia seeds and that’s a great combo to feel full and get energy.

The following information is excerpts from the article BUT please click the link and read all about it, I just hit the highlights.

Why would you want to eat Chia?

Chia seeds are said to have:

*2 times the protein of any other seed or grain,

*5 times the calcium of milk, plus boron which is a trace mineral that helps transfer calcium into your bones,

*2 times the amount of potassium as bananas,

*3 times the reported antioxidant strength of blueberries

*3 times more iron than spinach

*copious amounts of omega-3 and omega-6, which are essential fatty acids

They are a complete source of protein, providing all the essential amino acids in an easily digestible form. They are also a fabulous source of soluble fibre. Like flax, chia is highly hydrophilic: the seeds absorb water and create a mucilaginous gel. They can hold 9-12 times their weight in water and they absorb it very rapidly - in under 10 minutes.

Which medical conditions can Chia help relieve or support?

Chia is reported to be beneficial for a vast range of issues, for example:

*weight loss/balance

*thyroid conditions

*hypoglycemia

*diabetes

*IBS

*celiac disease

*acid reflux

*lowering cholesterol

The Basic Gel

To make a basic chia gel, simply add 1/3 cup of seeds (2oz) to 2 cups of water. Stir the mixture well, to avoid clumping, then leave it in your fridge, in a sealed jar. This will yield around 17oz of chia gel. You can begin to eat the gel almost immediately if you like. Just 10 minutes is enough time for the gel to be formed. More of the nutrients will be easily accessible after a few hours however, so many people like to make up a batch like this and leave it in the fridge. It will stay good for about three weeks. Then you can just reach into the fridge and take out some of the ready-made gel whenever you need it. You might add it to smoothies, mix it with salad dressings, puddings or granola, or simply take it by the spoonful.

Whole SeedsYou can also sprinkle the dry seeds onto salads or add them to granola mixes. You may also want to experiment with grinding them first in a coffee grinder, to make a 'chia flour' you can then add to smoothies, soups and so on.

1 comment:

I am hooked, also! I started the last time you posted about it and just had my hubby pick up a couple more pounds today. I use chia gel in many ways and have some in a spice jar to sprinkle, but I MUST have my chocolate chiapioca every day!

About Me

Hi, I started the Perfect 10 Diet on January 7, 2012. As of August, I'm down 25 lbs! (It was a rough summer.) I'm a wanna be blogger and foodie in my mid-40's who has obviously never done a blog before, so bear with me. I look forward to working with you to learn more about P10 recipes and suggestions.